| 摘要 |
<p>Process for elaborating and preserving a meat product, which process comprises the steps of: - salting the meat product with the conventional mixture of the additives: sodium chloride, sugar, potassium nitrate, sodium nitrite, ascorbic acid or their salts; - introducing the meat product, after adapting it to acquire a definite configuration, in a cooling chamber to balance the salting mixture; and - introducing the meat product in a drying chamber at an appropriate temperature and humidity; the salting step being carried out in a rotary device subjected to a temperature in the range of from -1 to +5 DEG C and a maximum vacuum pressure for a period of time in the range of from 48 to 72 hours, in which the said salting mixture penetrates into the fleshy mass, the said rotary device turning continually at a maximum speed of 10 r.p.m., and the salting mixture having added thereto bacterial strains having a high lipolytic activity.</p> |
